• Skip to main content
  • Skip to primary sidebar
Plant Based Jess
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • 📧 Subscribe
  • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • 📧 Subscribe
    • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipe Index » Dessert

    Mango Popsicles

    Published: Aug 19, 2022 · Modified: Sep 27, 2023 by Jessica

    JUMP TO RECIPE PIN SHARE

    These easy mango popsicles are amazing in flavor and make for a healthier snack compared to store-bought mango pops. Made using only 4 ingredients, so simple! We especially love their zesty tropical taste and the fact that they are mostly naturally sweetened + made with real fruit.

    Overhead view on a few mango popsicles on a white plate with a few lime slices around and some pieces of mangoes.

    We LOVE popsicles. Actually, we must be eating them almost every day during the summer. It's our go-to afternoon treat when we are just hanging out at home on a super hot day. Although, we also enjoy them all year around to brighten up rainy days.

    And these vegan popsicles are a big favorite for both our kids and us the grown ups, which is why I'm thrilled to share the recipe with you guys. They are so easy to make at home, the hardest part is to wait for them to freeze before taking a bite!

    They are ultra fruity, refreshing and feature one of my favorite combos in flavor: sweet mangoes and zesty lime juice. I usually add a tiny amount of sweetener, especially if the mangoes aren't that sweet, but otherwise they are naturally sweetened.

    And the secret ingredient for a boost in tropical flavor: these mango ice pops are made using coconut water! It doesn't really taste very coconut-y, but the coconut water adds more natural sweetness and a nice boost in electrolytes to help you stay hydrated.

    This recipe makes for such a tasty way to eat more fruits! Hope you like them! 💛

    Close up on some mango lime homemade popsicle on a plate with some lime wedges on the side.

    Why you'll love this recipe

    • Crazy simple to prepare.
    • Homemade popsicles are easy to customize.
    • Healthier than a store-bought recipe and lower in added sugar.
    • Great frozen summer treat for toddlers, kids or adults.
    • Made using real fruit!
    • Completely dairy-free, plant-based and naturally gluten-free.

    What you'll need

    • Mangoes: you will need 3 full cups of chopped mango to make them, which will required about 3 large mangoes. If your mangoes are looking on the smaller side, then get some more to be sure you have enough after chopped. Also, ensure that your mangoes are nicely soft and ripe before making this recipe.
    • Lime juice: freshly squeezed lime juice works better compared to store bought juice. Can be swapped for lemon juice if that's all you have.
    • Coconut water: adds extra sweetness and works well to balance the flavor of the other tropical ingredients. Choose unsweetened coconut water.
    • Sweetener: you might not need to add any extra sweetener if the mangoes are already super ripe and sweet. I used a little maple syrup, but any sweetener will work, such as agave nectar or brown rice syrup. Granulated sugar should work too.
    Showing are the ingredients needed to make this recipe.

    How to make them

    Prepare the mangoes

    You will have to dice the mangoes. No need to be perfect, you just need smaller pieces of fruit to be able to measure the 3 cups required.

    Hold the mango upright and slice the fruit lengthwise on both sides of the large flat middle pit. Use a sharp knife to do it and simply follow (or almost scrape) the pit while you slice so you don't leave much of the fruit attached to the pit. You will end up with 2 large pieces of mango with the flesh exposed.

    Then, use your knife to score the flesh lengthwise without going through the skin. Make a few lines side by side in one directions and then a few more lines perpendicularly. You will create cubes within the flesh that are still attached to the skin underneath. Then, scoop out the cubes of fruit using a large spoon and transfer to a measuring jar.

    You can watch the super quick video to see how I do it!

    In process picture: slicing a mango in half.
    In process picture: slicing the flesh of a mango.
    In process picture: slicing the mango in cubes.
    In process picture: scooping out the mango cubes from the skin.

    Blend

    Transfer the mango to a blender and add the lime juice, coconut water and sweetener. If your mangoes are already super sweet, you might want to wait before adding the sweetener and taste the mixture first to see if it needs any. Blend until super smooth.

    Freeze

    Transfer the mango purée to your popsicle mold and then add the sticks. Freeze for a minimum of 4 hours, or more as needed for the pops to be completely frozen.

    Once frozen, unmold and enjoy!

    In process picture: there are fruits and water in a blender.
    In process picture: there is a fruit mixture pouring in a popsicle mold.
    In process picture: There are sticks in popsicles mold.
    In process picture: Close up on a mango popsicle over a mold.

    Watch how to make them

    YouTube video

    A few helpful tips

    • Be sure to use ultra ripe mangoes: they are so much sweeter, less sour and the overall flavor simply is better.
    • A good way to use the extra coconut water left is by adding it to your blender when you make smoothies.
    • You can also use FROZEN mangoes. In that case, slightly thaw them before blending so they are softer, which will help blend the chunks. Using frozen fruit will speed up the process as you won't have to chop the fruit yourself. As a side note, I find frozen mangoes to be not as sweet and often a little more sour compared to fresh ripe mangoes, so adjust sweetener accordingly.
    Front angle view on a few mango popsicles on a plate with pieces of lime.

    Customize your mango popsicles

    • Make them creamy: swap the coconut water for coconut milk OR use some vegan plain coconut yogurt in place of the water. Check out these peach coconut popsicles for a creamy popsicle version!
    • Add some fun layers: start by making only half of the recipe. Then, pour the mixture into a bowl and rinse the blender. Make another half of the recipe, but use strawberries, raspberries, blueberries or cherries instead of the mangoes this time. Then, layer both mixture into your mold alternating the flavors and freeze. Yum!
    • Add more texture: add some pieces of fruit, either more mangoes or other fruits such as berries, in your mold for a pop in color and a nice added texture.

    Storage tips

    First, you will need at least 4 hours, even better 6 hours or overnight, to allow the popsicles to freeze before unmolding. Then, simply keep them in the freezer for up to 2 months. A little longer than that is fine, although some frost can start forming on the edges over time.

    To save some space in your freezer and to free up your mold to make more popsicles of different flavors, then unmold them all and pile them in a container or a plastic bag for storage.

    Close up on a bright yellow popsicle made with mango and lime with a bite taken off.

    FAQ's

    Can I use a food processor instead of the blender?

    Yes! You might need to process a little longer than if using a blender and the mixture might hold on some more texture, but otherwise it will work well too.

    What if I don't have coconut water?

    In that case, simply use regular water!

    What kind of mangoes are best for this recipe?

    I used a regular Red mango, but Ataulfo would be amazing too and even give you popsicles that are a little sweeter. If using Ataulfo mangoes, then you might need 4 instead of 3 as they are usually smaller.

    What kind of popsicle mold should I use?

    I used this silicone popsicle mold that I got online at amazon, but you can use any kind of mold. If you have younger kids or babies, you can prepare smaller popsicles as well using a mold like this one.

    More mango recipes you might like

    • Mango cucumber salad
    • Mango water
    • Mango overnight oats
    • Watermelon mango smoothie
    • Mango fried rice
    • Chocolate mango smoothie

    More vegan summer treats to try

    • Vegan caramel ice cream cups
    • Peach coconut popsicles
    • Vegan lemon pie
    • Almond butter frozen banana
    • Vegan peach muffins
    • Frozen raw vegan cheesecake
    • Vegan strawberry trifle
    • Tofu raspberry mousse
    • Vegan rhubarb crumble

    I hope you like these mango popsicles as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    Overhead view on a few mango popsicles on a white plate with a few lime slices around and some pieces of mangoes.

    Mango Popsicles

    These easy mango popsicles are amazing in flavor and make for a healthier snack compared to store-bought mango pops. Made using only 4 ingredients, so simple! We especially love their zesty tropical taste and the fact that they are mostly naturally sweetened + made with real fruit.
    PRINT RECIPE PIN RECIPE
    Prep Time10 minutes mins
    Cook Time0 minutes mins
    Minimal freezing time4 hours hrs
    Total Time4 hours hrs 10 minutes mins
    Servings 10 popsicles
    Author Jessica Laroche

    Equipment

    • Blender
    • Popsicle mold

    Ingredients
      

    • 3 cups fresh mangoes (about 3 large)
    • 1 cup coconut water - unsweetened
    • 3 tbsp lime juice (about 2 small limes)
    • 3-4 tbsp maple syrup or agave nectar - or to taste (can also be omitted if the mangoes are very sweet)

    Instructions
     

    • Add all the ingredients to the blender and blend until very smooth.
    • Divide the mixture in between your popsicle mold (I can usually make 10 popsicles), add the popsicle sticks and transfer to the freezer. Let the popsicles set for at least 4-5 hours or even better overnight.
    • To unmold, run some warm water around the mold to help pulling them out. Enjoy!

    Video

    YouTube video

    Notes

    • For tips on how to dice a mango, be sure to watch the quick video!
    • You can use frozen mangoes. In that case, I recommend to first thaw the fruit before blending, either overnight in the fridge or using the microwave until softer (but not warm). Also, frozen mangoes tend to be less sweet and a little more sour, so you might want to adjust the amount of sweetener accordingly.
    • Try to enjoy the popsicles within 2 months as some frost can form after storing in the freezer for a while.
    • You can customize the popsicles by combining with other fruits or adding some layers. See the blog post for ideas!
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 26mg | Potassium: 162mg | Fiber: 1g | Sugar: 11g | Vitamin A: 538IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 0.2mg
    CLICK TO SUBSCRIBE FOR UPDATES!
    SHARE BY TEXT SHARE ON FACEBOOK SHARE BY EMAIL

    Pin it for later!

    Pinterest picture showing mango popsicles with slices of lime with an overlay text saying: " Mango Popsicles".

    More Easy Vegan Dessert Recipes

    • Matcha affogato over oat milk ice cream and garnished with white chocolate chips.
      Matcha Affogato
    • Front view on 2 vegan chocolate chip cookies in a mug with glasses of milk in the background.
      Vegan Chocolate Chip Cookie in a Mug (5-Min)
    • View on a small cup of vegan avocado chia chocolate pudding garnished with whipped cream and raspberries.
      Avocado Chia Seed Pudding (Easy Vegan Recipe)
    • Overhead view on a few dark chocolate pineapple garnished with different ingredients.
      Chocolate Covered Pineapple Slices

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

    CONNECT WITH ME


    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    🌱 SPRING RECIPES


    • There is a white bowl that contains a creamy barley breakfast bowl that's topped with a strawberry and rhubarb quick compote. There is also a wooden spoon on the side of the bowl and fresh strawberries. Also beside the bowl, there is another breakfast bowl as well as a few small bowl containing more of the compote and fresh strawberries. The bowls are on a large pink hand towel and there is a cup of tea on the side.
      Barley breakfast bowl with a strawberry-rhubarb compote
    • Vegan Watermelon Salad with Mint and Cucumber
    • There is a portion of a vegan garlic pasta bake on a plate with a baking dish containing more of the pasta on the side. There are 2 forks, 2 glass and a pitcher of water on the side as well as a small plate with ground black pepper.
      Vegan Garlic Pasta Bake
    • There is a slice of a vegan spinach quiche that's being hold and close to the camera. You can see in the background the whole vegan spinach pie as well as a white and blue hand towel.
      Vegan Spinach Quiche (Gluten-Free)
    • Green pea pasta sauce with short noodles and a side of lemon wedge and more fresh basil.
      Creamy Green Pea Pasta Sauce (20-min Vegan Recipe)
    • View on a tall glass of mango cherry smoothie topped with flaxseed.
      Mango Cherry Smoothie

    POPULAR RECIPES


    • Overhead view on a dark plate filled with 3-ingredient almond flour peanut butter cookies with a glass of milk on the side.
      3-Ingredient Almond Flour Peanut Butter Cookies
    • View on a glass of passion fruit mocktail with fresh passion fruits on the side.
      Passion Fruit Mocktail
    • Showing is a homemade easy buckwheat bread that's about half sliced. There are a few slices around the bread that are topped with peanut butter, yogurt and fruits.
      Easy Buckwheat Bread (No yeast, No kneading!)
    • There is a large spoon taking some oven-roasted potatoes and broccoli from a sheet pan.
      Oven-Roasted Potatoes and Broccoli
    • Front angle view on a kale tonic with lemon juice.
      Kale Tonic (First Watch Copy Cat Recipe)
    • Front angle view on a small jar of flaxseed pudding layered with strawberry jam and fresh blueberries.
      Flaxseed Pudding

    Footer

    Copyright © 2021 Plant Based Jess

    Privacy Policy